Polynesian Cheese Ball

★★★★★ 2 Reviews
janenov46 avatar
By Jane Whittaker
from Massena (now in FL), NY

This won in one of the appetizer weeks of the Real Women of Phuladelphia in 2010. I was so excited to win. I just found out that this recipe will be in their Real Women of Philadelpia cookbook coming out ths fall. I just received a copy signed by Paula Deen!!! What a thrill!. The recipe was changed into a cheese log and the name is Polynesian Cheese Log. it is on page 22. The Book is The Real Women of Philadelphia season one. That's quite a thrill for a lil ole country girl like me. Dippers for this are crispy wheat crackers, pineapple spears, or vanilla wafers.

serves 10
prep time 15 Min
method Refrigerate/Freeze


  •   16 oz
    philadelphia cream cheese with pineapple
  •   1/4 c
    sweetened flaked coconut
  •   1/4 c
    crushed pineapple, drained thoroughly
  •   2 medium
    green onions, finely chopped
  •   1 tsp
    seasoned salt
  •   1 Tbsp
    rum extract, or 2 teaspoons of run, the real stuff
  •   2 c
    macadamia nuts, divided

How To Make

  • 1
    A trick to keep the pineapple from moving,is take a slice to flatten one side. I usually trim off leaves that are not pretty, and use the best side of the pineapple facing up.
  • 2
    Soften cream cheese to room temp.
  • 3
    Mix all together well, reserving one cup macadamia nuts to roll ball in. If using as a dip, like here, just use 1 cup of nuts.
  • 4
    If making a cheese ball, form 1 or 2 balls, roll in nuts, wrap in plastic wrap and refrigerate at least one hour before serving. Overnight is better.
  • 5
    Another nice idea was given by the appetizer's host's daughter. She put it into a pineapple half as just a dip, and it was so pretty that way. In that case you wouldn't want to roll it in macadamia nuts, the cup of nuts you reserved, sprinkle on top for garnish.
  • 6
    You can more or less ingredients if you like, to your taste. I have even used rum instead of rum extract. The flavors are really best if made the day before.